B-vitamins are a group of water-soluble vitamins that play crucial roles in the synthesis of red blood cells and cell metabolism. There are eight types of B-vitamins, namely, B1 (thiamin), B2 (riboflavin), B3 (niacin), B5 (pantothenic acid), B6 (pyridoxine), B7 (biotin), B9 (folate), and B12 (cobalamin). These vitamins assist a number of enzymes in carrying out their functions. This includes releasing energy from fat and carbohydrates, breaking down amino acids, as well as facilitating transportation of oxygen and nutrients throughout the body. Sufficient levels of B-vitamins in the body are required for optimal neurological and physiological function. Dairy products, seafood, seeds, meat, poultry, legumes, eggs, leafy greens and fortified foods like nutritional yeast and breakfast cereal are best sources of B-vitamins. The deficiency effects of B-vitamins can cause beriberi, ariboflavinosis, pellagra, paresthesia and acne. This book explores all the important aspects of B-vitamins in nutrition and health. It presents researches and studies performed by experts across the globe. Those in search of information to further their knowledge will be greatly assisted by this book.